Sausage Potato Puffs Recipes

Steps:

• Preheat oven to 425 degrees.
• Coat four 12 cup mini-muffin pans with vegetable oil cooking spray.
• In a saucepan, simmer the potatoes in water over medium heat until tender, about 20 minutes. Let cool slightly, then peel and coarsely mash the potatoes.
• Meanwhile, in a medium skillet, cook the sausage over high heat until browned, 8 minutes, drain and coarsely crumble.
• In a medium saucepan, bring the water, butter, and salt to a boil. Remove from the heat and add the flour, stirring vigorously with a wooden spoon, until combined. Set the pan over moderately high heat and cook the dough, stirring, until it comes away from the sides of the pan, 2-3 minutes; remove from heat.
• Using a handheld electric mixer, beat the dough at low speed for 1 minute. Beat in the eggs one at a time at medium speed; beat in the Gruyere cheese, Parmesan, thyme, rosemary, and a pinch of pepper. Stir inthe mashed potatoes and sausage.
• Fill muffin cups with the dough. Brush the tops with the egg wash and bake for 20 minutes, or until puffed and golden. Let the puffs cool slightly, then serve hot.
• Can be refrigerated over night; rewarm in a hot oven.

Steps:

• Spray a 1 1/2 Quart Casserole Dish with cooking spray.
• Line bottom of dish with cooked breakfast sausage.
• Grate 3 potatoes with hand grater (use larger holes on grater) *** You may leave skins on or off. Layer potatoes on top of sausage.
• Sprinkle shredded cheese on top of potatoes.
• Beat 3 eggs and pour evenly across the top of prepared dish.
• Sprinkle top with Paprika, Parsley and season with salt and pepper for taste.
• Bake at 375 for 15-20 minutes or until eggs are cooked (casserole won't wobble!).
• Variations: You may wish to cook a diced onion and red pepper in with the meat for added flavor or use ham instead of sausage. This is a fun recipe to play with.

Steps:

• In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
• Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
• Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
• Bake in the preheated oven until deeply golden and puffed, about 20 minutes.

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. , In a large bowl, combine biscuit mix and cheese; stir in sausage. Add water and toss with a fork until moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake until puffed and golden brown, 12-15 minutes. Cool on wire racks.

Steps:

• For oven: Preheat oven to 350 degrees F (175 degrees C).
• In a 4 quart casserole dish, combine the potatoes, kielbasa OR sausage, mushroom soup and vegetable beef soup. Mix together well.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
• For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker.
• Cook on low setting for 6 to 8 hours.

Steps:

• Cook sausage in a little bit of water until just done.
• Cook off water, or pour out of pan and pan fry sausage until well browned.
• Wash potatoes (or peel if desired) and cut into bite sized chunks.
• Remove sausage from pan.
• Mix soup mix with water and use to deglaze the pan.
• Add potatoes.
• Bring to a boil, cover, then simmer for about 10-15 minutes , until potatoes are done.
• Cut Sausage into disks about 1/2 inch to and inch thick.
• Add to pan and stir well.
• Simmer, with the cover off until sausages are heated through and the liquid is slightly thick.
• Serve with crisp green salad and saute'd onions and peppers with crusty italian bread.